This may seem a strange section to the blog. Before leaving the UK, I was not a great fan of packet soups, but since living in Turkey I have come across a lot of different varieties and as a store cupboard staple I think they are a very good idea for a quick tasty snack.
Here I am attempting to list the soups I have come across with a brief detail of what they contain, this is not a recipe section just help in identifying the soups and the history behind some of the varieties which I have found quite interesting.
Analı Kızlı - Mother and Daughter, this soup is based on the famous meatball dish from Matlatya, in Eastern Turkey, made from large and small meatballs (mother and daughter). (The soup is made of ground mince, bulgar wheat, chickpeas and mint).
Düğün Çorbası - Wedding Soup (made from lamb, onion. yogurt, lemons and black pepper)
Kafkas Çorbası - Traditional in the Eastern Anatolia (made from white cabbage, cheese. carrots, celery, onions, parsley, red pepper flakes, black pepper)
Mahluta Çorbaşı - Traditional in the Southern Eastern Antolia Region (made from red lentils, onion, cumin, red peppers, red pepper flakes, vinegar, lemon juice, mint and white pepper)
Mercimek Çorbası - (made from noodles, green lentils, onion and carrots)
Yüksük Çorbası - Traditional in the Mediterranean Region (made from mushrooms, chickpeas, tomato, onion, mint, garlic, vinegar and white pepper)
Yuvalama Çorbası - Traditional in the Gaziantep Region (made from cheese, chickpeas, yogurt, vinegar, mint, garlic and white pepper)